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Duck, Dumplings + Pig Roast at The Source for Chinese New Year

January 18, 2019

The Source by Wolfgang Puck will ring in Chinese New Year on Tuesday, February 5th with a restaurant takeover featuring a night of duck and dumplings from some of the city’s top chefs in honor of the Year of the Pig. The upstairs dining room will feature a bar pouring Rhône wines, live chef action stations with different presentations of duck, and a whole pig roast from Sloppy Mama’s BBQ pit master and owner, Joe Neuman. Downstairs, guests will enjoy Japanese whisky, an ice luge, and stations featuring a variety of dumplings. Executive chef Russell Smith has tapped leading chefs from around the city, including Himitsu’s Chef Kevin Tien who will open the forthcoming Emilie’s, Poca Madre’s Chef Faiz Ally, Doi Moi’s Chef Johanna Hellrigl, Momofuku’s Chef Tae Strain, Chef Rob Rubba who will open the forthcoming Oyster Oyster, Chef Michael Rafidi, Sweet Home Café’s Chef Jerome Grant, and Dirty Habit’s Chef Kyoo Eom. These chefs will provide their own creative interpretations of Chinese-inspired dishes. Tickets, which include all food and drink, are available here for $85 (with an early bird price of $75 through 1/21).

Chef Russell Smith will also host a hands-on dumpling cooking class and dim sum brunch on February 9th for guests interested in making their own Chinese New Year dishes. See below for full details on the offerings, and let me know if you have any questions.

Chinese New Year Duck, Dumpling and Pig Roast

Chef Russell Smith and team will host a Chinese New Year Restaurant Takeover on Tuesday, February 5th, with the city’s leading chefs cooking their take on duck and dumplings at live action stations throughout the restaurant. Pit Master Joe Neuman will be on site with his smoker featuring a whole roast pig in honor of the Year of the Pig. An ice luge with whisky, as well as select cocktails and Rhône wines will also be included. Tickets are $85 ($75 early bird through 1/21) and available here.

Dumpling Making Class and Dim Sum Brunch

On Saturday, February 9th, Chef Smith will lead a hands-on cooking class teaching guests how to make the perfect dumpling with accompanying sauces. This interactive demonstration will guide guests through filling preparation and folding techniques. Following the class, attendees will enjoy a family style brunch including the dishes they cooked in class. The event will run from 11 a.m. to 2 p.m. Tickets are $75 and available here.